Thanksgiving is over and now you have the most wonderful ingredients in the world; leftovers! This particular recipe for leftover mashed potatoes is great for breakfast with fried or poached eggs, or just with a dollop of some sour cream, or some of that leftover turkey and cranberry sauce. Remember, that turkey is only good for another 3 to 4 days.
Ingredients
2 cups cooled mashed potatoes
1 beaten egg
1/4 cup flour
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/8 tsp pepper
2 tbsps olive oil
2 tbsps butter
Instructions
Mix together the mashed potatoes and egg in a medium bowl.
Add the flour, cheese, salt, and pepper, and stir well with a wooden spoon.
In a large nonstick skillet over medium heat, heat the olive oil and butter together until the butter melts and the mixture starts to sizzle.
Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 3-inch circles that are about 1/2-inch thick. Cook the potato patties until the bottom is browned and crisp, which will take about 3 to 4 minutes.
Carefully turn each patty over with a spatula and cook the second side until it is brown and crisp, about 3 to 4 minutes longer.
Remove the patties from the pan and drain briefly on paper towels.
Serve the patties immediately. Store any leftovers in a air tight container for five days. Believe me, they'll be gone before the then.
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